WINTER MENU FOR MICAELA AND MATTHEW
Wedding reception dinner featuring the finest of Northern California’s winter produce and local artisan foods. The tables will be draped to the floor with grey linen and set with white napkins. The look and feel of the menu and will be winter warmth and elegance. After the ceremony, , guests will be served tray-passed hors d’oeuvres as well as being able to help themselves to a dramatic charcuterie display, followed by a sit-down dinner entree and a plated composed salad. The festivities continue with dancing and a dessert buffet.
Tray passed hors d’oeuvres
DUNGENESS CRAB CAKES, CAPER-BACON REMOULADE
loaded with local crab, minced celery and herbs, broiled in butter and served warm, topped with caper-bacon remoulade
FENNEL AND ONION CREPES
handmade herb crepes filled with caramelized onion and sweet fennel
MEDJOOL DATES WRAPPED WITH BACON
stuffed with Pt. Reyes blue cheese and pecans
Stationary hors d’oeuvres
served as the room is re-set
MEDITERRANEAN BISTRO CHARCUTERIE, CHEESES & OLIVES
house made pate de foie de volaille and an assortment of local and artisan salumi and cheeses to include coppa, salami, brie de Meaux, Cowgirl Creamery selections, Humboldt Fog, and Pt. Reyes Blue
BAGUETTES AND CRACKERS
Acme Bakery baguettes and imported crackers
Main course
WINTER VEGETABLE TAGINE (vegetarian)
with butternut squash, eggplant, tomato, and chick peas, slowly stewed with cumin, coriander, cayenne and a touch of cinnamon
ROASTED BRUSSELS SPROUTS
sautéed in clarified butter and stone ground mustard vinaigrette
or
ENGLISH-STYLE TRADITIONAL BEEF PIE with a French twist
individual pies filled with boeuf bourguignonne: grass fed beef braised in red wine, with bacon, whole pearl onions, and mushrooms, enclosed in pate brisee and baked
ROASTED BRUSSELS SPROUTS
sautéed in clarified butter and stone ground mustard vinaigrette
On each table
ACME BAKERY BAGUETTES & CRISP FLATBREAD
served with sweet butter
Salad course
SALAD OF BUTTER LETTUCE
with salt-wilted cucumbers and shallot vinaigrette
Dessert buffet
choose four, five (add 2.00) or six (add 3.50) items
PANNA COTTA
with toasted hazelnuts and shaved chocolate
MINIATURE DESSERTS
possible options: cranberry-pistachio cookies, salted chocolate wafers, Russian tea cookies, double chocolate brownies, lemon bars, mini bread puddings, cheesecakes, macaroons, cheesecakes, tiny raspberry tarts, chocolate mousse tarts, pound cake
Beverages
WINE, CHAMPAGNE, BEER, ASSORTED SODAS AND WATER
as provided by Michaela & Matthew
UNCOMMON GROUNDS ORGANIC FAIR TRADE COFFEES, BLACK & GREEN TEAS AND HERBAL INFUSIONS
½ & ½, sweeteners, lemon